From the Classical Soup Kitchen to the Irish Famine
This chapter describes how the soup kitchen, based on an Elizabethan model but subsequently scaled up to meet the vast needs of a new urban underclass, became a standardized technology of relief by the middle of the nineteenth century. It returns to Alexis Soyer as well as a man called Count Rumford, who brought the soup kitchen into the modern age. Count Rumford's commitment to everyday reform generated a new word, “rumfordizing,” which meant improving and refining something in accordance with natural laws. In the 1790s he started to rumfordize the soup kitchen. With Rumford's help, the soup kitchen developed to meet the scale of need in urban areas, culminating in Alexis Soyer's “soup-shop of soup-shops” in Dublin. Rumford's vision of the soup kitchen, however, acted as a pivot between the classical and modern periods, before nutritional science emerged onto the scene.